Vegetarian Taco Salad

1 tablespoon taco seasoning (this is the amount of heat my family can handle, add more to your taste)

8 oz. romaine lettuce salad

1 avocado, peeled, pitted, and sliced

1 cup halved cherry tomatoes

1/4 cup grated sharp white cheddar cheese

1/4 cup fresh cilantro, chopped

1 lime, sliced for garnish (optional)

1 bag tortilla chips

favorite salad dressing

Heat olive oil in a large skillet over medium high
heat. Add onion and saute until starting to brown, about 7 minutes. Add
corn kernels and tempeh,
and saute another 2 minutes, or until corn is tender. Add beans, taco
seasoning and 1 tablespoon water and saute another minute. Remove from
heat and let cool slightly or until room temperature.

Place lettuce in a large serving bowl. Pile tempeh mixture on top. Arrange avocado, tomatoes, cheese, and cilantro on top of tempeh mixture. Garnish with lime wedges and serve with chips and dressing.